This easy oven roasted chickpeas recipe is crispy outside chewy inside with a delicious spice blend. Roasted chickpeas pack a ton of flavor and crunch, and are the perfect healthy snack or topper for salads or soups!
Line a baking tray with paper towels, and pour the drained chickpeas on top. Pat well to dry, and then remove the paper towels.
Add the oil and spices to the chickpeas, and stir to coat the chickpeas.
Make sure the chickpeas are spread in an even layer on the baking tray, and roast until golden and crisp outside, about 30 to 40 minutes, tossing every 10 to 15 minutes. Cool slightly.
Notes
Chickpeas: If you can’t find no-salt-added canned chickpeas, you can use salted canned chickpeas and reduce the amount of salt you add to ¼ teaspoon.
Storage and Reheating: These are best served within about an hour of making them so that they stay crisp. However, if you have leftovers you can store them at room temperature for up to 2 days or in the fridge for up to 4 days. Reheat them on a baking tray in a 350F oven until hot, shaking the tray every 5 minutes.